Pancakes are a classic and beloved breakfast among Americans, but most traditional versions are not exactly healthy. In this recipe, we aim to transform this classic breakfast into a more nutritious option while maintaining the flavor and texture we all love.
The main idea behind these pumpkin pancakes is to replace a significant portion of wheat flour with pumpkin puree, substitute sugar with Stevia, and use the natural moisture of pumpkin puree instead of milk. The result is fluffy, soft pancakes with a beautiful yellow hue that will make your breakfast healthier without sacrificing taste.
Why you should try Pumpkin Pancakes
- A Different Breakfast: These pancakes offer a refreshing alternative to traditional pancakes. Pumpkin brings a mild and neutral flavor, so you’ll hardly notice the difference, but you’ll be enjoying a healthier breakfast.
- Low in Calories: These pancakes are diet-friendly, as they have fewer calories compared to traditional versions, making them an excellent choice for those looking to maintain a healthy lifestyle.
- Versatility: Not only are they ideal for breakfast, but they also work perfectly as a post-exercise snack. You can serve them with turkey ham, low-fat cheese, fresh fruits, or enjoy them plain, according to your preferences.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: Approximately 4 pancakes
Serving size: 90 g.
2 WW Points Per Serving
Ingredients
- 1 cup pumpkin puree (240 g)
- 1 small egg
- 1 tablespoon Stevia
- 1 teaspoon ground cinnamon
- 2 teaspoon baking powder
- ½ cup whole wheat flour (55 g)
- 1 teaspoon vegetable oil for the pan
Instructions for making Pumpkin Pancakes
1. In a large mixing bowl, combine whole wheat flour, stevia, cinnamon and baking powder. Mix until all the ingredients are well incorporated.
2. Add the pumpkin pure and egg to the pumpkin mixture. Stir until you have a smooth batter. If the batter appears too thick, you can add a little water to achieve your desired consistency.
3. Place a non-stick skillet or frying pan over medium heat and add a teaspoon of vegetable oil. Allow it to heat up. Pour a ladleful of the pancake batter onto the hot skillet to form a pancake. You can adjust the size of the pancake according to your preference.
4. Cook the pancake until you see bubbles forming on the surface, which should take about 2-3 minutes.
5. Gently flip the pancake with a spatula and cook the other side for an additional 2 minutes or until it’s golden brown.
6. Repeat steps 4-6 for the remaining batter, adding a little oil to the pan before each pancake if needed. Once the pancakes are cooked, transfer them to a plate.
7. Serve your pumpkin pancakes hot with your choice of toppings, such as low-fat cottage cheese, fresh fruits, or a drizzle of maple syrup.
WW Points
Libby’s 100% Pure pumpkin 0 points
Whole wheat flour 4 points
Egg 0 points
Baking powder 0 points
Stevia leaf herbal extract 0 points
Ground cinnamon 0 points
Vegetable oil 2 points
Variations and substitutions
- Gluten-Free Pancakes: If you’re looking for a gluten-free option, you can replace all the wheat flour with gluten-free oat flour. This not only makes them suitable for individuals with gluten sensitivity but also makes them more filling due to the added fiber.
- Sweet Touch with Raisins: If you want to add a hint of sweetness to your pancakes, consider incorporating some raisins into the batter. The sweet and juicy flavor of raisins complements the pumpkin flavor perfectly.
Tips and Tricks Section for making Pumpkin Pancakes
- Non-Stick Pan: Use a non-stick pan to cook the pancakes. Ensure you apply a thin layer of grease to the pan, and a great way to do this is by using a kitchen towel.
- Precise Cooking: Cook the pancakes covered for 3 minutes on one side and then, when you see bubbles on the surface, flip and cook for 2 minutes on the other side. This technique will guarantee perfectly cooked and fluffy pancakes.
- Perfect Pairing: For a delightful experience, serve these pancakes with low-fat cottage cheese. The combination of the pancake’s softness and the creamy texture of the cheese is simply irresistible.
Related Recipes
Pumpkin Pancakes
Ingredients
- 1 cup pumpkin puree (240 g)
- 1 small egg
- 1 tablespoon Stevia
- 1 teaspoon ground cinnamon
- 2 teaspoon baking powder
- ½ cup whole wheat flour (55 g)
- 1 teaspoon vegetable oil for the pan
Instructions
- In a large mixing bowl, combine whole wheat flour, stevia, cinnamon and baking powder. Mix until all the ingredients are well incorporated.
- Add the pumpkin pure and egg to the pumpkin mixture. Stir until you have a smooth batter. If the batter appears too thick, you can add a little water to achieve your desired consistency.
- Place a non-stick skillet or frying pan over medium heat and add a teaspoon of vegetable oil. Allow it to heat up. Pour a ladleful of the pancake batter onto the hot skillet to form a pancake. You can adjust the size of the pancake according to your preference.
- Cook the pancake until you see bubbles forming on the surface, which should take about 2-3 minutes.
- Gently flip the pancake with a spatula and cook the other side for an additional 2 minutes or until it's golden brown.
- Repeat steps 4-6 for the remaining batter, adding a little oil to the pan before each pancake if needed. Once the pancakes are cooked, transfer them to a plate.
- Serve your pumpkin pancakes hot with your choice of toppings, such as low-fat cottage cheese, fresh fruits, or a drizzle of maple syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
